Mutton Keema Samosa

Make the best Mutton Keema Samosa at home using my easy recipe. Learn how to assemble and freeze the samosas in bulk.

Here are a few more mutton recipes that you may like – Bhuna Gosht, Spicy Mutton Pulao, Mutton Biryani, Keema Kaleji, Railway Mutton Curry, Mutton Korma, Mughlai Mutton Stew, Mutton Rara and Punjabi Mutton Curry.

Jump to:

• About Mutton Keema Samosa
• Ingredients
• How To Make Mutton Keema Samosa
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Mutton Keema Samosa

Mutton Keema Samosa is an Indian & Pakistani triangular-shaped snack where the pastry sheet is filled with a spicy and smoky minced mutton filling, and then deep fried until golden brown and crispy.

It has a crispy layer on the outside, and juicy spicy keema masala on the inside, which makes this snack too addictive.

Keema Samosa is very popularly served in Muslim households for the festival of Ramazan and Eid. It is also sold in roadside stalls or restaurants during the month of Ramadan.

You can serve it as a snack with mint coriander chutney or as a side dish with an indulgent meal of chicken biryani and raita.

Keema Samosa freezes well too. You can easily double or triple the recipe and freeze the batches for later use.

Ingredients

Mutton Keema – This recipe is made using minced goat mutton but you can replace it with lamb mince too.

Samosa Patti – Instead of making the outer covering from scratch, I make this recipe using samosa patti (pastry sheets). These are easily available in any Indian grocery store in their freezer section.

If you can’t find the patti, you can easily substitute it with spring roll wrappers, phyllo dough, or even puff pastry.

Spice Powders – You will need a few basic spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder, and garam masala powder.

Fresh Herbs – I like to flavor the filling with fresh herbs like fresh mint, spring onion greens (scallion greens), and cilantro (fresh coriander leaves).

Flour Paste – A mixture of all-purpose flour (maida) and water is made to act like glue to seal the samosas.

Others – You will also need vegetable oil, onions, ginger garlic paste, green chilies, and freshly squeezed lime juice.

How To Make Mutton Keema Samosa

Make The Filling

Heat 2 tablespoon vegetable oil in a pan over medium-high heat.

Once the oil is hot, add 1 cup of chopped onions and fry until they turn translucent (6-8 minutes), stirring frequently.

Add 2 teaspoon ginger garlic paste and 2 teaspoon chopped green chilies and fry for a minute. Stir frequently while frying.

Add 8 oz (250 g) goat mutton keema and mix well.

Note – If using packaged mutton keema, then there is no need to rinse it but if using fresh mince from a butcher, then add it to a mesh strainer and rinse it under running water. Drain well and then use in the recipe.

Cover the pan with a lid and cook until the keema is nicely cooked (15-18 minutes), stirring a few times in between.

Now add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon garam masala powder, and ½ teaspoon salt, and mix well.

Cook for 2-3 minutes until the oil starts to separate from the sides of the pan. Stir at regular intervals.

Add ¼ chopped cilantro, ¼ cup chopped mint leaves and ¼ cup chopped spring onion greens and mix well.

Add 2 teaspoon freshly squeezed lime juice and mix well.

At this stage, the filing should be dry. If it still has any liquid left, then cook on high heat until all the liquid is evaporated.

Check for salt and add more if required.

Remove the pan from the heat and let the filling cool down to room temperature.

Smoke The Filling (Optional)

Heat a piece of charcoal (or a cinnamon stick) over an open flame until it is red hot. 

Now, place a small steel bowl in the center of the filling and put the heated charcoal into the bowl.

Pour 1 teaspoon of ghee over the heated charcoal to create smoke, and immediately cover the pan with a tight-fitting lid to allow the smoke to penetrate into the meat.

Let the mixture rest for 10 minutes.

Dscard the coal. The meat mixture is ready for filling the samosas.

Make The Flour Glue

Mix 2 tablespoon all-purpose flour with 2 tablespoon water to make a smooth paste.

Fill The Samosa

Take out the samosa patti packet from the freezer and thaw for 15-20 minutes.

Open the packet and pull out one patti.

Make sure to keep the remaining sheets covered to prevent them from drying out.

Tip – I usually take out the packet on a plate and then keep the sheets covered with a moist cloth until ready to be filled.

Place the samosa patti on a counter and apply the flour glue all over the sides.

Keep a tablespoon of filling on one of the sides.

Roll to make a triangle. 

Apply flour paste on the edges and seal the samosa.

Keep the filled samosa on a plate and cover it with a moist cloth to prevent it from drying out.

Make all the samosa in a similar manner.

Fry The Keema Samosa

Heat 4-5 cups of vegetable oil for frying in a pan over medium-high heat.

Once the oil is hot, reduce the heat to medium and drop the samosas in the hot oil.

Fry until they turn brown from all sides, flipping once in a while.

Drain on a plate lined with paper tissues.

Serve hot with mint coriander chutney and ketchup.

Frequently Asked Questions

Serving Suggestions

Serve it as a snack or an appetizer with Mint Coriander Chutney or Tomato Ketchup.

It can also be served as a side dish with Chicken Biryani, Mutton Biryani, or a delicious Bhuna Gosht, Mutton Korma, and Phulka.

Storage Suggestions

These keema samosas taste the best when served right out of the pan, hot and crisp. If kept for a long, they tend to become a little soft.

You can instead freeze nonfried samosas in a ziplock freezer bag and store them for up to 4 months. No need to thaw, directly deep fry them at the time of serving.

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